CRISP

A Fresh food blogby Christopher Ankney

In the past, I didn't really know what I was doing when making soups. So, I did what any self-respecting millennial looking for information on how to do something would do... I went to the local library and checked out every book they had on soup making.

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The final result is a velvety smooth soup with surprising depth of flavor that doesn't mask the sweet potato or accentuate it's sweetness. Instead, this soup highlights the vegetable in a way that will change your mind about sweet potatoes — no matter what you think about them currently.

A great hot and sour soup is always a delight. First, it hits you with an acidic kick that takes you by surprise. When done well, that kick is balanced with a combination of peppery heat, sharp tartness, and mellow earthiness. When it's not done well it's a gelatinous mess with pucker power.